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Leftover Pancake Breakfast Sandwich: A Tasty Twist!

A delicious breakfast sandwich made with leftover pancakes, eggs, and bacon or sausage, perfect for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large pancakes leftover or freshly made
  • 2 large eggs
  • 4 slices of cooked bacon or sausage patties
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon butter
  • Maple syrup optional, for serving
  • Salt and pepper to taste

Method
 

  1. If using leftover pancakes, reheat them in a skillet over medium heat until warm. If making fresh pancakes, prepare them according to your favorite recipe and set aside.
  2. In a non-stick skillet, melt the butter over medium heat. Crack the eggs into the skillet, season with salt and pepper, and cook to your desired doneness (sunny-side up, over-easy, or scrambled).
  3. While the eggs are cooking, layer one pancake on a plate. Top it with two slices of bacon or a sausage patty, followed by half of the shredded cheddar cheese.
  4. Once the eggs are cooked, place one egg on top of the cheese. Add the second pancake on top to create a sandwich.
  5. If desired, drizzle maple syrup over the top before serving. Repeat the process for additional sandwiches.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 35gProtein: 25gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 15gCholesterol: 300mgSodium: 800mgFiber: 2gSugar: 5g

Notes

  • For a healthier option, substitute turkey bacon or a veggie sausage patty and use whole grain pancakes.
  • Add sliced avocado or fresh spinach for extra flavor and nutrition.

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